Ham And Cheese Breakfast Casserole

This Ham and Cheese Breakfast Casserole is a breakfast you’ll look forward to! It’s an easy recipe that’s make-ahead friendly, great for breakfast meal preps, easy enough for busy weekday mornings, and also impressive for serving guests. It’s kind of like a mix between pancakes and egg casserole, where you get the best of both worlds. In fact, we like it so much that it’s not just for breakfast. We have been known to enjoy it for meal prep lunches, brinner, and brunch, too!

Ingredients To Make Ham and Cheese Breakfast Casserole

As registered dietitians who love to start our day with delicious nutritious options, we have many easy and healthy breakfast recipes to share. We especially love make-ahead baked options like this ham & cheese breakfast casserole recipe. Here’s what you need to make it:  

• Flour – may use all-purpose flour or gluten-free flour blend, if needed. For gluten-free flours, we always reach for Bob’s Red Mill Gluten Free 1-to-1 Baking Flour 
• Baking powder
• Butter – may sub olive oil and cooking spray, if desired
• Eggs – you’ll need 6 large eggs 
• Cheddar cheese – Cheddar is delish, but other shredded cheeses like Swiss or Colby Jack work, too. Pepper Jack is great, if you want to add a little kick
• Ham – look for a package of diced ham or cut your own from a thick ham steak (ask the grocery store deli counter to cut a 6-ounce thick slice of ham for you). You could also use chopped deli ham or use leftover ham from a roast 
• Onion – We used yellow onion but feel free to use sweet, white, or red onion if that’s what you have on hand. Sliced green onions will also work 
• Sweet bell pepper – adds a boost of potassium, vitamin A, and vitamin C
• Salt and black pepper – you’ll need ½ teaspoon salt plus more to taste

Find the ingredient list with exact measurements in the recipe card below.

How to Make This Ham, Cheese, and Egg Casserole

1: Preheat oven and prep the dish: Generously grease the bottom and sides of a 2 1/2-quart casserole dish (or 9-inch casserole dish) with butter and set aside. This will make it easy to remove every bit of delicious breakfast casserole from the dish (and easier cleanup, too!)

2: Stir the base mixture: Combine the flour, baking powder, salt, milk, melted butter, and an egg in a large bowl. Pour the batter into the prepared baking dish, then sprinkle the batter with cheese. 

3: Make the egg mixture: Saute the onions and pepper in a little butter until they start to get tender. To the bowl that you used for the batter, add the remaining eggs, milk, and melted butter. Stir in the sautéed veggies and diced ham, then pour this mixture over the batter in the baking dish.

5: Bake the egg casserole: Sprinkle the remaining cheese over top and bake until the edges are golden brown and a toothpick inserted in the center comes out clean. Remove from the oven and cool 5 minutes before serving with toppings. 

For serving size and the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition analysis, listing calories (kcals), protein, carbohydrates/carb, fiber, sugar, sodium, cholesterol, and more per serving.

Our Favorite Baking Dish Set

These are our whole team’s go-to dishes for all things casseroles, baked oatmeals, cakes, desserts, and more! The two-piece Staub set gives you plenty of options to create a filling meal that comes together and cleans up with ease. 

Shop This Dish Here

From Weekday Breakfasts to Holiday Mornings

Breakfast casseroles are both yummy and incredibly simple to make. The idea is that you add sautéed veggies to whisked eggs and pour the mixture into a crust (for a quiche) or a buttered baking dish (for an egg bake or casserole). Cubed, stale bread is also commonly added to give the casserole more substance. Of course, in this Denver omelet-inspired dish, we’re using a homemade pancake mix as an easy alternative to bread. The result is a fluffy breakfast casserole recipe the whole family will love for everything from quick weekday breakfasts to Christmas morning. 

Recipe

★★★★★ 5 from 7 reviews

Ham and Cheese Breakfast Casserole

A make-ahead friendly breakfast casserole that features ham and cheese built into a pancake-like base layer. It’s like a marriage between a baked pancake and an omelette, and it’s so dreamy good for breakfast, brunch, and meal preps, too! 

Prep: 15 minsCook: 33-35 minsTotal: 48-50 mins

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Servings: 6 servings 1x

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Ingredients

• 3 tablespoons + 1 teaspoon butter, divided (plus more for greasing the dish)
• 1/2 small yellow onion, diced small
• 1/2 medium bell pepper, any color, diced small
• 1 cup all-purpose flour (use gluten-free flour blend, if needed)
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon fine salt
• 1 cup milk, divided
• 6 large eggs, divided
• 1 cup shredded cheddar cheese, divided
• 8–10 ounces diced ham
• Fine salt and black pepper taste

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Instructions

1. Preheat oven to 375℉. Generously grease the bottom and sides of a 2 1/2 quart casserole dish (or 9×9-inch baking dish) with butter and set aside. 
2. Place a small skillet over medium heat. When the skillet is hot, add 1 teaspoon of the butter. When the butter is melted, add the diced onion and bell pepper and sprinkle with salt and pepper. Saute, stirring occasionally, until the vegetables are tender, about 5 minutes; set aside. 
3. In a medium bowl, combine the flour, baking powder, 1/2 teaspoon salt, 1/2 cup milk, 1 of the eggs, and 2 tablespoons of the melted butter; whisk until smooth with only a few lumps remaining.
4. Pour batter into the prepared baking dish using a spatula, if needed, to spread the batter evenly over the bottom of the dish. 
5. Sprinkle ¾ cup cheese over the batter.
6. To the bowl you used to make the batter, add the remaining 5 eggs, remaining ½ cup milk, and remaining 1 tablespoon melted butter. Whisk until well combined. 
7. Add the sauteed peppers and onions to the bowl along with the diced ham. Pour this mixture over the batter and shredded cheese in the baking dish.
8. Sprinkle the remaining ¼ cup shredded cheese over top of the egg mixture. Place the baking dish in the oven and bake for 35 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow it to cool for 5 minutes before serving. 

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Notes

For gluten-free flour, we like Bob’s Red Mill 1:1 Gluten-Free Baking Blend

May sub olive oil and nonstick cooking spray for the butter

Nutrition Information

• Serving Size: 1/6th recipe
• Calories: 330
• Fat: 16 g
• (Sat Fat: 8 g)
• Sodium: 664 mg
• Carbohydrate: 21 g
• (Fiber: 2 g
• Sugar: 4 g)
• Protein: 25 g
• Cholesterol: 186 mg

Dietary

Gluten-freeNut-free

© The Real Food Dietitians

Recipe By: Jessica Beacom

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The photos in this blog post were taken by Rachel Cook of Half Acre House.

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